Hop into Easter with these Mini Pastel Cakes

Our Pastel Pack has all the colours you need to create the sweetest bakes for Easter! Learn how to make these super simple and delicious Easter cakes. The best part? Each cake is perfectly portioned for a solo indulgence!
    Oil Blend Recipes
    Hop into Easter with these Mini Pastel Cakes

    Bake and decorate these mini pastel easter cakes with us! We're using all the colours from our Pastel Pack, to bring our easter pastel dreams to life. These cakes are not only adorable and impressive, they're also delicious!


    • 225g self-raising flour
    • 300g plain flour
    • 650g caster sugar
    • 1.5 tsp baking powder
    • ½  tsp salt
    • 475g full cream milk
    • 2 Tbsp lemon juice
    • 200g water
    • 200g vegetable oil
    • 1 Tbsp vanilla paste
    • 3 large eggs
    • 250g white chocolate (for chocolate drip)
    • 80 g heavy cream (for chocolate drip)
    • Colour Mill Pastel Pack: Lavender, Mint, Baby Pink, Peach, Baby Blue, Lemon
    • Colour Mill Gloss Frost
    • Sprinkles 
    • Chocolate Easter eggs 
    Colour Mill Mini Easter Pastel Cakes
    Cut your sheet cake using a circle cookie cutter.
    Layer and assemble your mini cake!
    Colour Mill Coloured Gloss Frost for Mini Pastel Easter Cakes
    Colour your Gloss Frost using Baby Pink, Baby Blue and Lavender Oil Blend.


    Preheat Oven

    • Preheat a fan-forced oven to 175°C / 347°F. 
    • Line two sheet pans with baking paper .

    Prepare Your Cake Batter

    • Sift all the dry ingredients into the bowl of your stand mixer.  
    • In a jug, mix the milk and the lemon juice and put it aside for 5 minutes.
    • In a separate bowl, gently whisk all of the wet ingredients together - ensure all of the wet ingredients are at room temperature.
    • In the stand mixer, combine the wet ingredients with the dry ingredients. Be careful not to over mix!

    Bake your Cake and Cut into Rounds

    • Pour the cake batter into your prepared sheet pans. 
    • Bake for 30-40 minutes. Insert a toothpick into the centre of the cakes to ensure they're fully cooked!
    • Allow the vanilla cakes to cool at room temperature. 
    • Once the cakes have cooled, use your cookie cutter to cut your cakes into 9 rounds - 3 rounds for each cake!
    Add the chocolate drip to your cake!
    Decorate with extra Gloss Frost, sprinkles and Easter eggs.
    Enjoy your Mini Easter Cakes!

    Assemble and Frost the Cakes

    • Divide the Gloss Frost into 3 bowls and colour them with Baby Pink, Baby Blue and Lavender.
    • Using a turntable frost the 3 cakes, each using the different coloured buttercreams, and put them in the fridge for at least 30 minutes to firm up!

    Make the Chocolate Drip

    • To make the chocolate drip, melt together the white chocolate and heavy cream and divide the mixture into 3 bowls.
    • Colour the chocolate drips with Lemon, Mint and Peach.
    • Now for the fun part! Add the chocolate drips to the cooled mini cakes - make sure the drips are not too hot otherwise they will melt the cake and will run down the sides too quickly!
    • Place the cakes back into the fridge for at least 30 minutes.

    Decorate & Enjoy!

    • Pipe some extra Gloss Frost on top of each cake and decorate with some sprinkles and chocolate Easter eggs. 
    • Admire your work and enjoy!
    Mini Easter Cakes using Colour Mill Oil Blend Lavender, Baby Pink, Peach, Lemon, Mint, Baby Blue.
    Oil Blend Colouring

    Pastel Pack

    calculated at checkout
    Bring all of your pastel buttercream dreams to life with this ever-so-sweet 6 pack bundle of joy.
    Written By Colour Mill